Soup > Asian Soups > Japanese Soups > Miso Soup > Tofu Soup

Miso Soup with Tofu and Enoki Mushrooms Recipe

Ingredients with Measurements:
- 4 cups of water
- 1/4 cup of miso paste
- 1/2 cup of enoki mushrooms
- 1/2 cup of firm tofu, cubed
- 1/4 cup of chopped scallions
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 teaspoon of sesame oil
- Salt and pepper to taste

Special equipment needed:
- Soup pot
- Ladle

Step-by-step instructions:
1. In a soup pot, bring 4 cups of water to a boil.
2. Reduce heat to medium and add in 1/4 cup of miso paste. Stir until dissolved.
3. Add in 1/2 cup of enoki mushrooms and 1/2 cup of cubed firm tofu. Let simmer for 5 minutes.
4. Add in 1/4 cup of chopped scallions, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Stir to combine.
5. Season with salt and pepper to taste.
6. Serve hot with additional scallions for garnish.


Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings

Nutritional information:
Calories: 70
Fat: 3g
Carbohydrates: 6g
Protein: 6g
Sodium: 800mg

Substitutions for ingredients:
- Shimeji mushrooms can be used instead of enoki mushrooms.
- Silken tofu can be used instead of firm tofu.

Variations:
- Add in cooked udon noodles for a heartier soup.
- Use vegetable broth instead of water for a richer flavor.
- Add in sliced carrots or bok choy for extra vegetables.

Tips and tricks:
- Be careful not to boil the miso paste as it can become bitter.
- Adjust the amount of miso paste to your liking for a stronger or milder flavor.
- Use a slotted spoon to serve the soup to avoid getting too many mushrooms and tofu in each bowl.

Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve in individual bowls with a sprinkle of chopped scallions on top.

Garnishes:
Chopped scallions

Pairings:
- Steamed rice
- Grilled chicken or fish

Suggested side dishes:
- Edamame
- Seaweed salad

Troubleshooting advice:
- If the soup is too salty, add more water to dilute the flavor.
- If the soup is too bland, add more miso paste or soy sauce to taste.

Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F to prevent foodborne illness.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Miso soup is a traditional Japanese soup made with miso paste, which is fermented soybean paste. It has been a staple in Japanese cuisine for centuries and is often served as a breakfast dish.

Flavor profiles:
Savory, umami, slightly tangy

Serving suggestions:
Serve as a light and healthy meal or as a starter to a larger meal.

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Region: Japanese

Taste: Savory, Umami, Salty, Earthy, Mild